Beef
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Beef Tenderloin With Prosciutto & Pinot Noir Sauce

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Preparation and Cooking Time
About 1 hour

Serves
Makes 6 servings

Notes, Tips & Suggestions
Cook's Tip: To tie a beef roast, use pieces of kitchen twine or butcher's string. Tie each piece of string firmly, but not tightly, into a knot against the meat. Trim off any excess string. When tying a stuffed roast, some of the stuffing may press out. Tuck it back into the tied areas with your fingers.

Wine Notes: Whenever wine is used in a sauce, it helps to bring the two together by serving the same wine, or a similar one. This most tender of beef cuts calls for a soft red wine with smooth tannins such as Pinot Noir or Syrah.

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Ingredients
  • 1 center-cut beef tenderloin roast (about 3 pounds)
  • 6 thin slices prosciutto
Sauce
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 3 ribs celery, finely chopped
  • 2 carrots, peeled, finely chopped
  • 1 thin slice prosciutto, chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh thyme
  • 2 cups Sutter Home Pinot Noir
  • 1 cup canned beef consommé
  • 1 tablespoon butter
  • Salt

Preparation
    1. Heat oven to 425°F. Wrap 6 prosciutto slices over beef roast, overlapping pieces as needed to cover roast. Tie roast at 1-1/2 to 2-inch intervals with kitchen twine.
    2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
    3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
    4. Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion, celery, carrots, prosciutto, garlic and thyme; cook and stir 8 to 12 minutes or until onions are lightly browned. Add wine and consommé; increase heat to high and bring mixture to a boil. Reduce heat; simmer 10 to 15 minutes.
    5. Strain vegetables and skim fat from sauce, if necessary. Return sauce to pan. Cook over high heat about 10 minutes or until sauce is reduced to 1-1/2 cups. Stir in butter and season with salt, as desired. Carve roast into thick slices; serve with sauce.

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